Bean Cabbage Soup Recipe

4.5 1 2
Bean Cabbage Soup Recipe
Bean Cabbage Soup Recipe photo by Taste of Home
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Bean Cabbage Soup Recipe

Read Reviews
4.5 1 2
Publisher Photo
I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 35 min.

Ingredients

  • 2 tablespoons chopped celery
  • 1 tablespoon chopped onion
  • 1 teaspoon olive or 1 tablespoon canola oil
  • 1 garlic cloves, minced
  • 1/3 cup cubed zucchini
  • 1/3 cup cubed peeled potato
  • 1/3 cup sliced carrot
  • 1 can (14-1/2 ounces) beef broth
  • 1/2 cup canned cannellini beans or white kidney beans, rinsed and drained
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • Dash pepper
  • 1/2 cup coarsely chopped cabbage
  • 1/4 cup cooked rice
  • 1 tablespoon grated Parmesan cheese

Directions

In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Just before serving, stir in rice and cheese. Yield: 2 servings.
Originally published as Bean Cabbage Soup in Cooking for One or Two Cookbook 2003, p50

Nutritional Facts

1 cup: 162 calories, 3g fat (1g saturated fat), 6mg cholesterol, 566mg sodium, 25g carbohydrate (0 sugars, 5g fiber), 7g protein. Diabetic Exchanges: 2 vegetable, 1 starch.

  • 2 tablespoons chopped celery
  • 1 tablespoon chopped onion
  • 1 teaspoon olive or 1 tablespoon canola oil
  • 1 garlic cloves, minced
  • 1/3 cup cubed zucchini
  • 1/3 cup cubed peeled potato
  • 1/3 cup sliced carrot
  • 1 can (14-1/2 ounces) beef broth
  • 1/2 cup canned cannellini beans or white kidney beans, rinsed and drained
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • Dash pepper
  • 1/2 cup coarsely chopped cabbage
  • 1/4 cup cooked rice
  • 1 tablespoon grated Parmesan cheese
  1. In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Just before serving, stir in rice and cheese. Yield: 2 servings.
Originally published as Bean Cabbage Soup in Cooking for One or Two Cookbook 2003, p50

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mary1teach User ID: 3539131 220639
Reviewed Feb. 16, 2015

"I added leftover chicken so I switched to chicken broth. I also added broccoli, bay leaf & parsley. i did not add potatoes or rice. I used a whole stalk of celery chopped, more onion, 2 cloves of garlic, 2 cans of broth & a whole can of beans. For extra flavor I added Better Than Bouillon (chicken). I will definitely make it again. I'll give the original a 4 star but I changed it a lot."

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